The taste was very good. I don't think I cooked down my sauce enough because it wasn't too brown and there were no "kernels" as other reviewers described and which can be seen in photos of the recipe. I used a beef blade roast instead of a pork loin. The meat did get a little tough, but was still edible. I think that next time I will try removing the beef while it is medium-rare and focusing on "curdling" the sauce. Thanks for a good recipe, Ken!

When i was preparing this recipe, i thought i must be doing something wrong because it looked weird and how could curdled milk possibly taste good. Well, don't be fooled, although it does not have the prettiest presentation, the flavor is amazing. Highly recommend and im sure any pork roast would work fine

A perfect recipe, fulfilling every criteria of a 5-star rating--thanks, Ken from CA! The ingredient list is accurate & the instructions clear. If anything, this underpromises & overdelivers. (Three times, my normally-quiet husband said, “My God, this is good.”) Specifics: (1) PREPARATION. Easy! This is a restaurant-quality dish, which puzzled our dinner guests, who asked if my schedule had changed since it seemed I’d been cooking all afternoon. (2) RELIABILITY. Follow the instructions & there’s no way to mess this up. (I made a couple of mistakes—the phone rang while I brought the milk to a boil; no problem—just skim the overboil and add more milk. I also set my gas burner too high, allowing the milk to boil down too quickly; adding more milk was an instant fix.) (3) FLEXIBILITY. Don’t hesitate if you have a smaller loin, or maybe a larger one (as in our case). Substitute garlic salt for regular, if you wish. Etc. (4) PLATING. Carving‘s a pleasure because the pork’s just-right tender and manageable. (5) SERVICE. There are a variety of options. Since the finished pork and gravy looked scrumptious, I decided to carve at the table, thus set the whole loin on an oblong serving dish, surrounding it with sliced tomatoes and mixed lettuce leaves. (6) BONUS. The gravy makes itself! * DO* COOK DOWN THE MILK TILL IT’S THICK, CURDLED AND GOLDEN BROWN. THE SAVORY KERNELS WILL POP IN YOUR MOUTH.

turned out very tender and with lots of flavor. i simmered it with sage and thyme in the milk which made the meat taste wonderful. family loved and will make again

Delicious. A very tender, moist pork loin. Tying I did not do and had no problem with it. I asked Ken, in the exchange, if I had done the sauce right. He said it should have been cooked longer til it turned more brown. Albeit, it wasn't a nutty brown it was still very, very good. Thanks for the recipe Ken!

Any pork loin will work for this. Tying it just helps maintain its shape. And my recipe didn't call for it to be trimmed. Actually, you want some fat on it. Fat is flavor